Lemongrass Coconut Curry Soup with Zucchini Noodles
Description
Here's a soup based on zoodles, those super-popular zucchini noodles, flavored with Thai curry paste, lemongrass, and fresh ginger.
Ingredients
•
1 tablespoon coconut oil
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1 stalk lemongrass, diced
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1 tablespoon Thai green curry paste
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1 clove garlic, finely chopped
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1/2 teaspoon minced fresh ginger
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1/8 teaspoon red pepper flakes
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2 cups vegetable broth
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1/2 cup water
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2 medium zucchini, cut with a spiralizer
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1 cup sliced mushrooms
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1 cup snow peas
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1 cup baby bok choy, chopped
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1/3 cup scallions, diced
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1 lime, juiced
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1/2 cup cilantro, chopped
Directions
1
Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2
Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3
Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.